PL: Zupa Truskawkowa z Makaronem
Growing up in 90’s Warsaw, there were three Polish dishes that were constantly served at the school canteen, which I hated to the bone.
They were, in the following order: gołąbki with super-thin tomato sauce, sztuka mięsa (boiled beef steak) and … zupa truskawkowa (Polish-style strawberry soup).
Strawberry Soup: a Controversial Choice?
Just to be clear, I wasn’t the only one. Fruit soups were (and still are) always polarising. You either loved & devoured them happily or dreaded them completely.
For many, “Fruit” plus “Soup” just didn’t seem to click together. If you had a chance to try a Hot Strawberry Soup in your childhood – you know exactly what I mean. There is no middle ground here, just love OR hate 😄.
Sometime in the early Noughties (2000’s), strawberry soup fell off the radar and off our menus. Foreign and exotic flavours have taken over Polish taste buds.
So I happily steered clear from all fruit soups — until, that is, I bought way too many strawberries this week.
My Fruity Attempt
Normally I don’t over-shop, but… the strawberry season is sadly coming to an end. It would be a shame not to make the most of these last days. Since my freezer is out of order and my basement is full – the only option was to get creative.
Taste buds change as we age. Foods I once despised (gołąbki for instance), I readily gobble up now whenever I get a chance. Why not give this strawberry soup another shot? Maybe it would become a new favourite?
Methods & Variants
I looked through multiple cookbooks and online resources in search of a cool recipe to recreate at home.
Here’s what I found out:
- Some methods advocate blending strawberries (or part of them) into a purée.
To be honest, I wasn’t too keen on trying this idea. This technique reminds me more of a smoothie rather than a soup. But if you’re using frozen strawberries, puréeing them makes total sense.
- Other recipes mention adding kisiel, meaning: thickening the soup with potato starch or simply adding an instant strawberry kisiel-mix.
- Many recommend using cream (or thick yoghurt) and blending it in, or serving a clear soup with a generous dollop of cream in the middle.
- Strawberry soup is served hot or cold / chilled, often with egg noodles in various shapes, cooked millet or choux pastry balls.
Enough Research. Is It Any Good?
In the end, I went for a clear Strawberry Soup, without any added cream. Instead, I served some thick yoghurt separately, so that everyone had an option to drop in a dollop to their plate.
Honestly, I was a bit hesitant to try it at first. I guess the childhood memories are still affecting me 😒. Luckily, the fruity aroma was sooo inviting, that it gradually drew me in.
The first spoonful was surprising. The flavours were very different from what I remembered. The soup was… actually quite lovely. Very vibrant and satisfying. Egg noodles compliment the dish nicely. A touch of potato starch adds some interesting texture.
The heat heightened the sweet flavour of the strawberries. But what really took it over the top is a little pinch of cinnamon. What a game-changer! Give it a go, I promise you won’t regret it.
Save this “Polish Strawberry Soup with Egg Noodles” recipe to your “POLISH SOUPS” Pinterest board! And let’s be friends on Pinterest!